PAN-ROASTED CHICKEN BREASTS WITH HERB OIL
Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
- Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.
PANEED CHICKEN
My husband brought the recipe for some chicken he had at the Superbowl party yesterday.He said the lady who made it had copies along side the chicken. He said they were very good,"but not as good as yours honey" He said there was sweet chili sauce and a dillweed sauce to go with the chicken.
Provided by Leanne D.
Categories Meat Appetizers
Number Of Ingredients 9
Steps:
- 1. Pound the chicken breasts until they are 1/4-inch. Combine the flour,1 t.salt,1/2 t.pepper and 1 1/2 t.garlic.Beat the eggs,1 t. salt,1/2 t. each pepper and garlic powder.Coat the chicken on both sides with the flour mixture,then dip into egg mixture and dredge in the bread crumbs pressing lightly. Heat 1 tablespoon butter and 1 tablespoon oil in a large sauté pan and cook 2-3 chicken breasts on medium-low heat for 2-3 minutes on each side,until cooked through. Add more butter and oil and cook remaining chicken breasts.
CHICKEN BREASTS WITH HERB BASTING SAUCE
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
- Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
- Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g
BAKED HERB-CRUSTED CHICKEN BREASTS
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Categories dinner, easy, quick, weekday, weeknight, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams
HERB ROASTED WHOLE CHICKEN
Make and share this Herb Roasted Whole Chicken recipe from Food.com.
Provided by Theresa Thunderbird
Categories Whole Chicken
Time 1h10m
Yield 1 Whole roasted chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil,water,herbs,salt and pepper.
- Stir.
- Pour or brush over the whole chicken before baking.
- The oil and water dosen't mix very well but thats ok.
- The water keeps it moist and the oil makes it crisp.
- Any other herbs you like can be used in place of these.
- Cover with foil and bake at 350 about an hour or until crispy and brown.
WHOLESOME HERB PANEED CHICKEN BREAST
Make and share this Wholesome Herb Paneed Chicken Breast recipe from Food.com.
Provided by Dawn R
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Lightly grease a baking sheet with olive oil.
- Toast the bread so that it is very done (typically toasting twice in a toaster oven will do). Let cool. In a food processor, grind the toast into crumbs. Add parmesan, rosemary, pepper and salt. Set aside bread crumbs in a pie plate.
- Between two pieces of plastic wrap, pound out the chicken to about 1/4 inch thickness. You can use a rolling pin or a unopened bottle of wine. Trim the excess fat. Cut into 1 inch wide strips.
- In another pie plate, pour buttermilk. Dregde chicken through milk and then through bread crumbs. Place on baking sheet.
- Bake at 350 degrees for about 15 minutes. Enjoy with a salad, fresh sides (my choice is my Cocoaed Strawberries and Chilied Green Beans).
Nutrition Facts : Calories 250.3, Fat 5.7, SaturatedFat 1.4, Cholesterol 90.1, Sodium 631.7, Carbohydrate 10.2, Fiber 1.6, Sugar 2, Protein 38.1
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HERB BAKED CHICKEN BREAST - DOWNSHIFTOLOGY
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5/5 (17)Total Time 25 minsCategory DinnerCalories 196 per serving
- Preheat your oven to 425F/220C. In a small bowl, mix together the garlic powder, basil, thyme, oregano, salt and pepper until combined.
- Lightly coat the chicken breasts in olive oil, and then generously rub the spice mix on both sides of the chicken.
- Place the chicken breasts in a baking dish and cook for 20-25 minutes, depending on size (see chart above). Let the chicken rest for a few minutes to allow the juices to redistribute within the meat, then serve.
HERB ROASTED CHICKEN BREASTS - TENDER AND JUICY
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4.9/5 (42)Calories 290 per servingTotal Time 2 hrs 15 mins
- Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
- In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
- Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
- Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
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